CREAM OF ANYTHING SOUP
2 cups dry milk NOT Cremora or the likes
3/4 cup cornstarch
1/4 cup granulated chicken bouillon
1 teaspoon onion powder
1/2 teaspoon dry thyme
1/2 teaspoon dry basil
1/4 teaspoon pepper
Whisk until well mixed. Store. In airtight container.
To use
Add 1/3 cup mixture to 1 1/4 ups water, whisk together and cook until thickened.
This equals 1 can of cream soup. Add dehydrated veg of choice”
CREAM OF CELERY SOUP
“Ek het ongelukkig nie ‘n foto geneem nie, maar hierdie sop het ek oor en oor gebruik in die jare toe ons spyseniering gedoen het. Dit was altyd ‘n groot gunsteling.”
1 bunch of celery, washed and chopped
2 medium potatoes, diced
2 med to large carrots, diced
2 cloves of garlic, crushed
butter, for frying
1 packet thick vegetable soup powder
900 ml water
250 ml fresh cream
Sauté the vegetables for about 5 – 7 minutes in butter (it adds to the flavour).
Mix vegetable soup powder with the water and add to vegetables. Cook whilst stirring until vegetables are soft. Add 250 ml of fresh cream and slowly simmer until flavours have blended.
Try and make it a few hours before serving as the flavours get a chance to develop.
Keep it chunky.
Recipe: Annelie Imbrailo.
Photo: Rina Kleinhans
CARLOS’S BUTTERNUT SOUP
3 large butternuts, chopped
1 large onion. chopped
2 medium carrots , chopped
I garlic clove
2 large potatoes, chopped
1 table spoon rahja med curry powder
salt and pepper to taste
Put in a pot and cover with water just to cover the veggies boil till soft and use a electric stick blender and blend till smooth. Then add 250 ml fresh cream.
Recipe: Carlos Pita
ELAINE’S MOM’S BUTTERNUT SOUP
45 g margarine or butter
2 medium onions roughly chopped
1 medium butternut diced in 1 cm cubes
5 ml curry powder
pinch of nutmeg
1 apple (granny smith) peeled and diced
10 ml flour
1 orange juice and rind
500 ml chicken stock
500 ml hot milk
salt and pepper to taste
Melt margarine in a deep pot. Add chopped onions, butternut and apple . Stir to coat in margarine. Cover and cook on a low heat for 10 mins. This slow cooking brings out the flavors. Check the progress occasionally to ensure the mixture does not burn. Stir in the curry powder, nutmeg and flour. Add the orange rind and cook for 2 minutes to develop the spices. Pour in chicken stock and hot milk and bring to the boil, stirring. As just the heat to simmer, cover partially to prevent too much evaporation and cook for another 20 minutes. Mash or puree mixture in a food processor, add the orange juice and reheat to boiling point, but do not boil as this will reduce the fresh impact of the orange juice. Taste and season if necessary. Serve and enjoy.
Recipe: Susan Bekker
Photo: Elaine Steyn
HEERLIKE TAMATIESOP
3 preie, in skyfies gesny
1 teelepel vars knoffel fyn gekap
5 ml droë gemengde kruie
200 g spek in blokkies gesny (kyk vir spek met ‘n bietjie vet aan)
410 g (1 blik) gekapte tamaties
410 g (1blik tamatiepuree)
4 teelepels Ina Paarman’s hoender aftrekselpoeier gemeng met 4 koppies kookwater
heelwat witpeper of na smaak
sout na smaak
bietjie olie
Verhit olie en sorteer preie, knoffel en gemengde kruie tot preie sag is.
Voeg spek by en sorteer tot gaar.
Voeg nou tamaties, puree en hoenderaftreksel en sout en peper by en prut vir 45 min oor matige hitte.
Geniet warm.
Maak 6 sulke sopkomme vol sop.
Heerlik dik.
Nota: Ek voeg meestal nog ‘n ekstra prei by.
Resep en foto: Francis Schoeman
QUICK AND EASY MUSHROOM SOUP
50 g butter
self raising flour, enough to make a very lumpy mixture
500 ml milk or cream, if you want it rich
additional milk, cream or water as required
3 ml garlic, finely chopped
5 ml salt
3 ml white pepper
250 g mushrooms, chopped or more as you require
1 cup grated cheddar cheese
In a pan place chopped mushrooms in oil and saute.
Add water once soft and allow to simmer for 3 minutes. Do not allow water to evaporate.
In a separate pot melt butter and then add flour and mix with a wooden spoon.
Once all lumpy add milk (or cream if using).
Whisk well until all lumps are gone and allow to thicken. If too thick add water or milk or cream until it is the constituency you want.
Add garlic, salt and pepper. Taste and add additional if required.
Add cheese and whisk until all cheese has melted.
Add mushrooms and water from the mushroom pan.
Stir with wooden spoon.
You can add cooked chicken at this stage as well or crisp bacon or biltong.
Serve with a nice warm roll or garlic bread or croutons.
Recipe posted by Gordon Hodge
Photo: Gordon Hodge
KLAAS SE GROENSOP (ERTJIESOP)
Porsies: 6
1 kg bevrore ertjies
½ koolkop
lekker groot Broccoli in twee gedeel en klein stingels gesny (goeie maatstaf is as jou koolkop en jou broccoli ewe groot is)
1 pakkie blokkies spek
1 lekker groot ui
Braai spek en ui in groot platboom pot (Ek gebruik ‘n yster pot), skep uit en hou eenkant sodra uie gesoteer het en spek mooi gaar is. Kook ertjies, kool (gekap in repe) en een helfte van broccoli saam tot sag. Versap deeglik.
Voeg jou spek en uie by en kook stadig.
Sny 2de helfte van broccoli in klein boompies en roer by.
Skep op sodra heel boompies gaar is.
Garneer met vars gemaalde swart peper en Feta kaas.
Foto en resep: Klaas Prinsloo
SPINACH SOUP WITH MILK
50 g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450 ml chicken or vegetable stock
600 ml milk
450 g fresh spinach, washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg, to taste
3 tbsp double cream, to serve
Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream.
Recipe: Lucille Bensch
CHINESE BIEF MIAMI SOP
5 liter beesvleis aftreksel
8 lekker groot stukke beef brisket, in stukke gesny
2 bossies groen uie
1 gewone ui
5 knoffelhuisies
4-6 ster anys
5 loerierblare
1 groot gemmer wortel, opgesny
3-4 eetlepels vissous
2 pakke egg noodles
sesame olie
5 ml bruin suiker
mielieblom (net genoeg vir sous dik maak)
250 ml soya sous
1 blokkie bees aftreksel
Chinese 5 spice speserye na smaak
Beesvleis aftreksel in lekker groot pot en voeg by die loerierblare, ster anys, 1 pakkie groen uie, gemmer en vis sous by.
Kook alles saam vir 2 ure. As jy sien die aftreksel word minder, gooi water by.
Na 2 ure sit die vleis saam in pot.
Sodra vleis amper sag is, skei die vleis van die aftreksel en skei die groente van die sop, gooi groente weg.
Skep olie bo-op aftreksel af.
Braai die ui, Chinese 5 spice en die knoffel saam met die stukke vleis in ‘n pan. Sodra dit mooi bruin is voeg die soya sous, bruin suiker, bief ekstrakblokkie en peper na smaak by die vleis. Laat prut tot sag genoeg. As dit droog braai, gooi genoeg water by vir vleis om sag te kook. Sodra vleis mooi sag is, gebruik ±10 ml mielieblom in ‘n pasta aangemaak met water om die sous waarin die vleis kook bietjie dik te maak.
In ander pot kook die noodles.
Skep gaar noodles in diep bord, vleis en dik sous bo op die noodles, skep jou sop waarin groente gekook het rondom die vleis en noodles.
Sny res van groen uie op en sit bo-op.
Gooi een teelepel sesame oil bo-oor.
Foto: Maryke Vermeer Clingen
HEERLIKE BOONTJIE EN LENSIE SOP
1 pakkie droë rooi boontjies
½ pakkie droë swart boontjies
1 blikkie kekerertjies (chick peas)
1 pakkie swart lensies
4 lekker vleis sopbene
2 blikkies gekapte tamatie
2 uie, gekap
4 seldery stingels en blare, gekap
bossie vars koljander, gekap, stingels en al
Steak en Tjop speserye, na smaak
½ teelepel fyn naeltjies
1 teelepel garahm masala, of na smaak
sout en peper na smaak
chillie na smaak (optioneel)
Braai uie, seldery en sop bene in groot kastol (gegeur met speserye, sout en peper). Gooi dan half vol met water en prut tot vleis sag is.
Spoel boontjies af, gooi saam met chickpeas in drukkoker. Maak half vol water. Kook ± 35 minute tot sag (moenie sout ingooi nie, maak die doppies hard). Skep uit, behou die water dis heerlik in die sop.
Spoel lensies af, bedek met water en drukkook vir 15 minute – nie pap nie.
Sny vleis fyn van bene af en meng alles saam in pot. Voeg blikkies tamatie en koljander in en prut vir paar minute.
Hoeveelheid water kan aangepas word afhangende van hoe dik jy van jou sop hou.
Resep geplaas deur Yolande Bekker
Foto: Yolande Bekker